Broccoli Salad (V,GF)

Broccoli, dried cranberries, red onion, toasted sunflower seeds, in a honey dijon vinaigrette 

Entree Choices:

Miso Garlic Chicken (GF)

Served with rice and a fresh seasonal vegetable 

Braised Short Ribs (GF) 

In a red wine reduction. Served with a mashed sweet potato and fresh seasonal vegetable 

Stuffed Acorn Squash (Vv, GF)

Served with a corn puree, tomato, spinach, and fried plantain

Dessert will be chef's choice